By michael vivar
Prime rib, or a standing rib roast, is an old school American main course. Seared then slow cooked, it's served medium rare. The beautiful marbling and bone-in preparation makes it both delectable and an impressive display on a dinner table.
A typical prime rib is seven pounds. With sides, this will feed eight people with more to spare. The original rare roasting process makes leftovers a perfect base for next-day dishes like these ones.
Melt 1/2 stick butter in a pot over medium heat. Add prime rib with bones, 1 clove roasted garlic, 1 cup diced carrots, 1/2 up diced celery, 1/4 cup dry red wine, 1/2 cup barley and 1/2 quart beef broth. Bring to a simmer. Cook until barley is soft.
In a blender, puree 1/2 cup fresh mint, 1/2 cup fresh parsley, 3 Tbsp olive oil, 2 Tbsp sherry vinegar, 1 Tbsp zaatar and 1 Tbsp lime juice. Pour over 2 cups baby arugula, 2 cups baby spinach, 1 sliced avocado and thickly sliced prime rib.
On 2 slices marble rye bread, spread 1 Tbsp mayonnaise and 1 tsp jarred horseradish. Sprinkle 1 Tbsp chopped shallot and 1 tsp black pepper. Add 2 slices Swiss cheese and thinly sliced prime rib. Place in toaster oven until cheese melts.
Cook, drain then put aside 10 oz egg noodles. In a pot, melt 5 Tbsp butter. Add 7 oz sliced shiitake mushroom, 1 Tbsp fresh thyme, 1 clove minced garlic, 1/2 cup white wine, 3/4 cup sour cream. Reduce liquid by 1/4. Pour over noodles and prime rib.
Microwave 1/4 lb broccoli florets in a glass bowl for 2 minutes and put aside. Whisk 1 Tbsp soy sauce, 1 tsp oyster sauce, 1 tsp corn starch and 1 clove minced garlic. Dip sliced prime rib in mixture and sauté lightly. Serve beef and broccoli over white rice.
Boil 3 russet potatoes for 30 minutes then cut into 1-inch cubes. Combine with 2 cups cubed prime rib, 1 chopped green bell pepper, 1 chopped onion and 1/2 cup sliced porcini mushrooms. Sauté in olive oil until onions are caramelized.
On each pretzel crisp, place a 1-inch slice of prime rib and a slice of smoked mozzarella cheese. Garnish liberally with horseradish, diced onions and chives. Pretzel crisps can be substituted with toast points.
Keep prime rib drippings, warm, then whisk with corn starch and roasted garlic for au jus. Make a sandwich with thinly sliced prime rib and brie on baguette. Place in the oven at 350 F for 10 minutes until bread toasts and cheese melts.
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